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Food additives

Featured — award winners and classics first, when available. Use “Show different books” for a new selection.

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What the fork are you eating?

Stefanie Sacks

2014

The politics of food

Geoffrey Cannon

1987

Salt Sugar Fat

Michael Moss

2013 ★ 3.9

Identification of food colors

H. M. ( Loomis

1911

Chemistry laboratory guidebook

United States. Food Safety and Inspection Service

1986

Effects of freezing rate, storage temperature, temperature abuse and storage time on sensory, chemical, instron and yield properties of ground beef patties with soy

United States. Agricultural Marketing Service. Food Quality Assurance Branch

1987

Modern foods

David Casper, Thomas Stone

2002

Real food fake food

Larry Olmsted

2016

The Juicing Detox Diet

Caroline Wheater

1993

Best Thing I Ever Tasted

Sallie Tisdale

2000

Detox for Dummies

Caroline Shreeve

2006

Foods and their adulteration

Wiley, Harvey Washington

1907

Plants

Gail Goldberg, Gail Lynn Goldberg, British Nutrition Foundation

2003

Pandoras Lunchbox

Melanie Warner

2013

Food adulteration and how to beat it

London Food Commission

1988

Food Fortification

Mark Lawrence

2013

Food additives

R. J. Taylor

1980

The mirage of safety

Beatrice Trum Hunter

1975

Sweet poison

Janet Starr Hull

1998

Chemische Lebensmittelkonservierung

Martin Jager, Erich Lück, Erich Lück

1980

Food allergy

Dean D. Metcalfe, Ronald A. Simon, Hugh A. Sampson

2008

Composition of foods

R. A. McCance

1978

Food chemistry

H.-D Belitz

2004

An apple a day

Joseph A. Schwarcz

2009

Eating may be hazardous to your health

Jacqueline Verrett

1974

Handbook of food, drug, and cosmetic excipients

Susan C. Smolinske

1992

Fortification of Yellow Fats with Vitamins A & D, (Report on Health & Social Subjects)

Great Britain. HMSO

1991

1001 chemicals in everyday products

Grace Ross Lewis

1994

Refashioning nature

M. R. Redclift, Goodman, David, Michael Redclift et al.

1991

Pulp kitchen

Vicki Rae Chelf

2016

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